Eat these as just meatballs or serve the meatballs over rice. You will have to double the sauce recipe to serve over rice. I make this up ahead of time just before camping and when I want this meal I add the prepared sauce to a pan along with the meatballs, cover pan and simmer on low until meatballs our heated through.
Sweet And Spicy Meatballs
2 pound(s) GROUND BEEF
1/3 cup(s) BREAD CRUMBS; Plain, Dry.
1/2 teaspoon(s) SALT
2 tablespoon(s) ONION; Minced.
BLACK PEPPER; To Taste.
1 clove(s) GARLIC; Ground.
1/2 teaspoon(s) GINGER; Ground.
3/4 cup(s) APRICOT - PINEAPPLE PRESERVES
1/4 cup(s) HOISIN SAUCE
1/4 cup(s) RICE VINEGAR
1/4 teaspoon(s) CAYENNE PEPPER; Red Pepper.
1 medium GREEN BELL PEPPER; Or Red Or Both, Cut Into Chunks.
ONION; Cut Up, To Taste.
Line a jelly roll pan with foil.
Spray foil with non-stick cooking spray.
Mix ground beef, bread crumbs, salt, garlic, ginger and egg until mixed well.
Shape beef mixture into desired size meatballs; place in pan.
Bake at 375 degrees uncovered until no longer pink in center.
Mix preserves, hoisin sauce, vinegar and cayenne pepper in a skillet.
Cook over medium-low heat, stirring occasionally, until hot.
Add drained meatballs and cut up bell peppers and onions if desired.
Cook until bell peppers and onions are crisp-tender.